“Cuisine is inextricably linked to a destination in terms of its cultural heritage, political, social, and economic identity. As such, cuisine plays an important role in establishing a destination’s overall tourism image. It is an important marker of cultural distinctiveness and is as idiosyncratic as music, dance, art, and other forms of expression and is therefore considered to be an important dimension of a destination’s perceived image”
It is said you can eat more varieties of cuisines in India than entire Europe! We call India a multi-faceted country because of the variety of colours symbolizing cultural differences, food, festivals, languages, outfits and so on. The delicious Indian recipes as rich and diverse as it’s civilization have been passed on through generations purely by word of mouth. The range varies from region to region, right from the taste, colour, texture to the appearance. Each little corner of the country has a specialty of its own.
Being so diverse geographically, each region has its own cuisine and style of preparation. The Mughlai cuisine of North differs sharply from the preparations of the Chettinad South. The Wazwan style of Kashmir differ strongly from Bengal’s Macher Jhol, Rajasthan’s Dal Bati, Uttar Pradesh’s Kebabs, Punjab’s Sarson Ka Saag and Makki di Roti ,Goa’s Pork Vindaloo and Hyderabad’s Biryani are but a few examples of the diversity of Indian cuisine.
Indian food is beyond curries and kebabs and it is time to discover these elements as a potential to draw the coveted inbound travellers. Not just inbound, Indian food and its history is an educational experience even for the domestic travellers. Gourmet tourism is a new niche that the Indian tourism industry needs to focus on.
Indian cuisine has contributed to shaping the history of international relations; the spice trade between India and Europe is often cited by historians as the primary catalyst for Europe’s Age of Discovery. Spices were bought from India and traded around Europe and Asia. It has also influenced other cuisines across the world, especially those from Southeast Asia, the British Isles and the Caribbean.
Indian restaurants abroad are flourishing and not to forget the ‘curry’ is the most commonly cooked dish in Britain. The length and breadth of this vast nation has strewn across her a rich network of cuisines that is easily a cause for envy to the world. But the question is, have we harnessed its true potential? Gastronomy tourism, gourmet tourism or food tourism, whatever one might choose to call it, offers a plethora of opportunities waiting to be tapped.
In the international arena, tourism and food have been paired extremely well. Countries like France, Italy and Spain are fore runners, and others are close in the pursuit. The famed French art de vivre includes gastronomy as a major element. France is also the only country whose cuisine is listed as part of the UNESCO World Heritage for its intangible cultural heritage. In the eastern hemisphere, there are the south east Asian nations of Thailand, Malaysia and Singapore welcoming tourists to savour some authentic local and some mix bag of cuisines. Australia on other hand has become a force to be reckoned with when it comes to experiencing some quality contemporary cuisine
Food industry is always in search of novelty and the geographic map of Indian food offer, exactly that. It can be divided into various regions and then into states, communities and even households. There are at least 39 different cuisines in India which are unique. In Karnataka alone, there are around five indigenous styles.
Immersing oneself in the food and cuisines of India is intrinsic to experiencing the culture and learning about it… Interested…? Contact ….Road2Travel